Damiana Chocolate Truffles

Damiana leaf has been used historically to elevate mood,  settle nerves, regulate women’s cycles, and fire up the libido. So we thought...let’s put some in chocolates for Valentine’s Day and spice things up! We also made a variation using hawthorn berry, kava and passionflower for a sweet treat to the heart and nerves.

Fair Warning: This recipe requires 4-6 hours of infusion time.

Ingredients List:
(per batch of 6)
2 Tbsp dried damiana
1/2 coconut oil
1/3 cup cocoa powder
1/4 cup chocolate chips
2 Tbsp honey
vanilla to taste

First grind the leaf with a clean spice grinder. We used about 2 Tbsp of dried herb. For our variation, we used 1 Tbsp each of dried Hawthorne berry, kava and passionflower.

Place the herbs in mason jars and add 1/2 cup coconut oil. Place in crock pot on low heat, with about 2 inches of water around the jars. Be sure to put lids on the jars and label them so you know which is which.

After 4-6 hours on low, strain solids with a coffee filter.

Line mini muffin tins with paper or foil. We used different colors for the different varieties.

Combine your infused coconut oil with the remaining ingredients in a double boiler, gently heat until the mixture is smooth and silky.

Pour into lined mini muffin tins or silicone molds. Top with melted white chocolate, pumpkin seeds, demerara sugar, pink salt, or dried fruits, if desired. Allow to cool completely before removing from tins.